How to prevent Listeriosis
Ready-to-eat foods provide a risk of transmitting Listeria, some more than others. Although this information is available to the public (Jurado, et al., 1993; Pinner, et al., 1992), a conscientious health care provider rendering care for an at-risk individual should point this information out.
- Avoid soft cheeses (Schuchat, et al., 1992) such as feta, Brie, Camembert, blue-veined, and Mexican-style cheese. (Hard cheese, processed cheeses, cream cheese, cottage cheese, or yogurt need not be avoided.)
- Cook leftover foods or ready-to-eat foods (Schuchat, et al., 1992) such as hot dogs and deli meat, until steaming hot before eating.
- Undercooked chicken has been associated with listeriosis (Schuchat, et al., 1992). To make chicken safe from bacterial pathogens, the thickest section (the center of the breast) should reach 165°F.
- Uncooked fish, whether smoked or not, has been identified as source of Listeria monocytogenes (Weinberg, 1996; CDC, 2005a). Smoked trout, “gravid” fish, sushi, sashimi, and cerviche and such uncooked fish should also be avoided by individuals at risk (Heinitz & Johnson, 1998, Loncarevic, Tham & Danielsson-Tham, 1996).